CN1915043A - Defatted active pieces of fermented mares milk containing beneficial flora and preparation method - Google Patents
Defatted active pieces of fermented mares milk containing beneficial flora and preparation method Download PDFInfo
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- CN1915043A CN1915043A CN 200610152196 CN200610152196A CN1915043A CN 1915043 A CN1915043 A CN 1915043A CN 200610152196 CN200610152196 CN 200610152196 CN 200610152196 A CN200610152196 A CN 200610152196A CN 1915043 A CN1915043 A CN 1915043A
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Abstract
A defatted active sour mare's milk tablet containing the useful bacterial flora is proportionally prepared from fresh mare's milk through filtering, fermenting, centrifugal layering to obtain fat layer, whey layer and sour mare's milk paste layer, freeze-drying the sour mare's milk paste, proportionally mixing it with disintegrant, sodium bicarbonate and edible starch, granulating and tabletting.
Description
Technical field
The present invention relates to a kind of nutritional health food and production method thereof; In particular, the present invention relates to a kind of defatted active pieces of fermented mares milk and production method thereof that contains beneficial flora.
Background technology
Traditional koumiss (Mongol claims " strange dagger-axe " also to be " koumiss ") is the stay at home mare's milk of self-fermentation of herdsman, and the herdsman generally directly drinks.Investigate according to brainstrust, time immemorial, live in the ethnic group on the northern China grassland, because the needs of nomadism, the leather bag that herdsman go out will to fill often mare's milk backs on the body, the cause of riding in addition and jolting because of the reason of health body temperature effect often makes the interior mare's milk of leather bag because temperature raises like this, and the fermentation souring.The herdsman finds the mare's milk of this fermentation, drinks and how can give tingle.This fermentation mare's milk is the confessed China of present scholars koumiss the earliest.
Mare's milk and koumiss have higher nutritive value.Mare's milk is white in color and is with nattierblue slightly, and is little sweet, and the pH value is 7.0-7.2.Contain various trace elements such as protein 2.09g, fatty 1.8g, lactose 6.7g, ash content 0.3g, vitaminB10 .095mg, vitamin B2 0.061mg, Catergen 5.1mg, phosphorus 2.5mg, iron 0.27mg, calcium 5.1mg, copper 0.01mg, zinc 0.7mg, manganese 0.01mg, magnesium 5.8mg in every 100g mare's milk.Mare's milk is compared with other dairy products, and nutrition content is abundant, contains the amino acid and the aliphatic acid of needed by human.Lactose content approaches breast milk, and lactalbumin accounts for 50% of total protein, and the casein exquisiteness, digests and assimilates easily.The ratio of calcium and phosphorus is 2: 1 in the mare's milk, near breast milk.
Microorganism in the koumiss is very abundant, also has acetic acid bacteria, leukonid, enterococcus etc. except that main lactic acid bacteria, saccharomycete.These microorganism actings in conjunction form koumiss peculiar flavour, nutrition and health care function.
The inventor has tangible adjuvant treatment effect through studying for a long period of time and testing, observe for many years and clinical practice proves that koumiss has the obvious treatment effect to disease of digestive system to pulmonary tuberculosis and pulmonary emphysema.Therefore, the exploitation to koumiss and products thereof has very important meaning.
Summary of the invention
The object of the invention is to provide a kind of defatted active pieces of fermented mares milk that contains beneficial flora.The development of defatted active pieces of fermented mares milk, the liquid acid mare's milk more than one thousand years is continued to use is developed into the solid product pieces of fermented mares milk first, and the whole nutritional labelings and the bioactivator of this solid product reservation koumiss, has improved the mouthfeel of classical acid mare's milk.In addition, this achievement in research can only be at source, drink in short-term, traditional drink that can't export trade, exploitation becomes long shelf-life, is convenient to transportation, stores, and can enter the innovative product that sell in domestic and international supermarket.
Second purpose of the present invention is to provide a kind of production method of defatted active pieces of fermented mares milk.This method is easy and simple to handle, meets the food production standard, is easy to control product quality, helps the scale industrialization.
The 3rd purpose of the present invention is to provide defatted active pieces of fermented mares milk of the present invention to prevent and treat application in the health food of disease of digestive system, pulmonary tuberculosis and pulmonary emphysema disease in preparation.
A kind of defatted active pieces of fermented mares milk that contains beneficial flora provided by the invention, it is made up of the koumiss freeze-dried powder, disintegrant, sodium acid carbonate, the food starch that contain the living group of benefit bacterium, it is characterized in that the proportioning (by weight) of each composition is: koumiss freeze-dried powder 60%～80%, disintegrant 0.5%～1%, sodium acid carbonate 4.5%～9%, food starch 10%～35%.
The present invention also provides a kind of production method of producing defatted active pieces of fermented mares milk, it is characterized in that this method comprises the steps:
(1) collects bright mare's milk, filter;
(2) the bright mare's milk after will filtering adopts conventional method fermentation 3-7 days under 10-30 ℃ of condition;
(3) from sense index, physical and chemical index and three aspects of bacterium index the koumiss after fermenting is detected;
(4) get the qualified fresh koumiss that ferments of detection, use supercentrifuge, centrifugal with 3000-6000 rev/min speed, thereby make koumiss be divided into three layers:
Ground floor is an oil layer: it is dehydrated, packs back low temperature preserve;
The second layer is a whey layer: it is distilled with 30-100 ℃ temperature with destilling tower, can be modulated into the mare's milk pure mellow wine after the distillation;
The 3rd layer is koumiss cream layer: with its freeze drying, must contain the koumiss powder of bacteria group, be used for the preparation of active pieces of fermented mares milk;
(5) in desinfection chamber, get above-mentioned active sour mare's milk powder and disintegrant---sodium carboxymethylcellulose, sodium acid carbonate, food starch auxiliary material mix back granulation, compressing tablet, packing, quality inspection, make qualified products at last.
Wherein, (referring to " koumiss ", female intelligence is gloomy etc. for the traditional zymotic method described in the step (2); " Agricultural University of the Inner Mongol's journal " the 1st phase in 2003, P116～120) be: earlier leavening is activated.Earlier bright mare's milk is boiled during activation, cool to room temperature adds leavening, stirs, and it is standby at room temperature to ferment.During making, prepare two mouthfuls of cylinders earlier.Bright mare's milk is poured into wherein in a bite cylinder, be advisable to join 80% of cylinder volume, add leavening, 18 ℃～25 ℃ following spontaneous fermentations, smash 20～30 times with special rod at regular intervals, whole yeast phase need be smash 3000～4000 times.General fermentation time, need one to two day midsummer, and early summer and autumn needed get final product in two to three days.Every cylinder was drunk to 1/3～1/4 o'clock, stayed as leavening, added bright mare's milk and fermented next time, and two mouthfuls of cylinders hocket.
Wherein, the conventional method of making leavening is: in annual late autumn, the herdsman prepares the leavening in 1 year.Select local flavor, best in quality during making for use, the koumiss of slight fermentation places cellar or deep-well as the leavening in 1 year.Can also dry in the shade again earlier with adsorber acid mare's milk such as the gauze of cloth bag that millet is housed or boiling, careless handles, preserve leavening then in the cool as 1 year.
The sense organ of liquid acid mare's milk detection index is in the above-mentioned steps (3): liquid is creamy white, and pure sweet-smelling and lactic acid flavor is arranged; Free from extraneous odour, no grumeleuse does not have external foreign material; Allow small amount of precipitate and whey is separated out;
Physics and chemistry detects index: acidity (pH) 2-5, alcoholic degree 1.7-4.2 degree, protein＞1.4%, ash content＜0.5%;
The Bacteria Detection index is: Escherichia coli in the liquid yogurt after wherein fermenting (individual/100ml)＜90, and pathogenic bacteria do not detect.
The centrifugal condition of above-mentioned steps (4) high speed: 3000-6000 rev/min.
Cryodesiccated condition in the above-mentioned steps (4): temperature :-40～-60 ℃, pressure 15～30pa, wherein disintegrant is a sodium carboxymethylcellulose.
The pressure of tablet press machine should be controlled at 0.3～0.35Mpa in the compressing tablet process, and the tablet press machine operating ambient temperature is 20 ℃, and relative air humidity is 40%～50%.
The nutritive value of active pieces of fermented mares milk and milk and yoghurt relatively
Protein: the protein content in the pieces of fermented mares milk is lower than milk and goat milk, is generally 1.7%-2.2%.But casein and whey protein proportions are suckled near the people, about 1: 1.Therefore, the easier utilization that is absorbed by the body of the protein in the pieces of fermented mares milk of the present invention.
Lactose: lactose is the highest composition of content in the pieces of fermented mares milk, and content is more stable, and is about 6.7%, near people's milk (7.2%), is 1.5 times of milk.Carbohydrate in the mare's milk almost all is a lactose, other contents of saccharide seldom, this helps the lactose fermentation of koumiss.
Mineral matter: contain the several mineral materials such as calcium, phosphorus, magnesium, zinc, iron, copper and manganese to the human body beneficial in the pieces of fermented mares milk, though their content is low than milk and goat milk, be about 0.3%, its ratio is suitable, suckles similarly to the people, helps the absorption of human body utilization.
Vitamin: pieces of fermented mares milk contains abundant vitamin A, C, E, B1, B2, B12 and pantothenic acid etc.Wherein, ascorbic content is the highest, reaches 9.8-13.5mg/mL, is 5-10 times of milk, and the 2-3 that the people suckles times, cobalamin and vitamin C be horn of plenty more, helps bringing into play its pharmacological action.
Amino acid: the amino acid composition of koumiss and content thereof are very close with people's milk, and all essential amino acid content of human body are higher.Therefore, pieces of fermented mares milk of the present invention has very high nutritive value.
Description of drawings
Fig. 1 contains the process chart of the defatted active pieces of fermented mares milk production method of beneficial flora for the present invention.
The specific embodiment
The following examples only contain the defatted active pieces of fermented mares milk (being called for short neat dagger-axe sheet) and the production method thereof of beneficial flora for explanation the present invention, be not to be restriction protection scope of the present invention.
Embodiment 1: the production method of defatted active pieces of fermented mares milk
The production method of defatted active pieces of fermented mares milk of the present invention comprises the steps, what need further specify is raw materials usedly in this production method all to be commercially available, and device therefor is food processing field process equipment commonly used:
(1) collect bright mare's milk, 10 micron pore size filter paper remove by filter impurity;
(2) the bright mare's milk after will filtering is under 10-30 ℃ condition, and (referring to " koumiss ", female intelligence is gloomy etc. to adopt the conventional method fermentation; " Agricultural University of the Inner Mongol's journal " the 1st phase in 2003, P116～120) 3-7 days, bright mare's milk is poured into wherein in a bite cylinder, to add 80% of cylinder volume, add leavening, 25 ℃ of following spontaneous fermentations, smash 30 times with special rod every 6 hours.Season this autumn needed get final product in two to three days.Every cylinder was drunk to 1/3 o'clock, stayed as leavening, added bright mare's milk and fermented next time, and two mouthfuls of cylinders hocket.
(3) from sense index, physical and chemical index and three aspects of bacterium index the sour milk after fermenting is detected, Escherichia coli in the liquid yogurt after wherein fermenting (individual/100ml)＜90, and pathogenic bacteria do not detect;
(4) get the qualified fresh koumiss that ferments of detection,, make liquid acid mare's milk be divided into three layers with low-temperature and high-speed centrifuge centrifugal (0～4 ℃ of centrifuging temperature, 3000～6000 rev/mins of centrifugal speeds):
Ground floor is an oil layer, it is dehydrated, packs back low temperature preserve; The second layer is a whey layer, it is filtered the back doping become beverage or be modulated into koumiss after destilling tower (30-100 ℃) distillation; The 3rd layer for containing the koumiss cream of beneficial flora;
(5) get koumiss cream material, with (40～-60 ℃ of its freeze dryings, obtain the koumiss powder behind the pressure 15～30pa), in desinfection chamber, add disintegrating agent carboxymethyl base sodium cellulosate, sodium acid carbonate, food starch, place mixer to mix back granulation, compressing tablet, packing, do quality inspection (comprise determination of moisture, ash determination, bacterium number mensuration and can not detect pathogenic bacteria) at last.
The concrete composition of the above-mentioned active pieces of fermented mares milk for preparing is: koumiss powder 60%～80%, disintegrant 0.5%～1%, sodium acid carbonate 4.5%～9%, food starch 10%～35%.The process chart of producing as shown in Figure 1.
Description of the process
In the compressing tablet process: it is proper that the pressure of tablet press machine should be controlled at 0.3～0.35MPa, and the too small then sheet of pressure piece is frangible, is difficult for packing, increases the breakage rate of milk sheet; Pressure is excessive, and then inconvenient children chew.The best effort environment of tablet press machine: 20 ℃ of temperature, relative air humidity are 40%～50%, and temperature is low, sticking takes place high humidity easily, reduce the production capacity of compressing tablet, and air-conditioning should be arranged; Behind the tablet press machine end-of-job, in time pull down drift the compressing tablet parts are cleaned out, use 75% cotton ball soaked in alcohol wiping machine part at last, install standby after the drying with anti-pollution.
In packaging process: room temperature should keep 18～20 ℃, and relative humidity is lower than 50%, adopts PT/PE compound membrane bag or compound aluminum plastic film (OPP/AL/PE) packing, is beneficial to preventing the moisture absorption, increase product preservation term.Composite film packaging bag thickness is more than 80um, and preservation term is more than 6 months; Complex pocket thickness is more than 50um, and preservation term is 3 months.Broken in the milk sheet transportation, the milk sheet after the packing should be packed into and be reinstalled middle packing box behind pouch or the capsule, reinstalls at last in the big packing case.
Should note during storage: packing case will be placed on the warehouse storage, and the well-ventilated is wanted in the warehouse, keeps dry.The detection of the every index of embodiment 2 active pieces of fermented mares milk
In order to improve the quality of products, keep constant product quality, in the production craft step of the active pieces of fermented mares milk described in the embodiment 1, before the koumiss that will ferment is made the milk sheet, should detect koumiss, have only the qualified fermentation koumiss of the index of detection just to be used for centrifugal drying and make the milk sheet, in the step (3) of the foregoing description 1, mainly detect the fermentation koumiss from sense index, physical and chemical parameter and three aspects of bacterium parameter, its concrete testing result is:
1 sense index: be creamy white, pure sweet-smelling and lactic acid flavor is arranged.Free from extraneous odour, no grumeleuse does not have external foreign material, allows small amount of precipitate and separates out.
2 physical and chemical indexs:
The physical and chemical index of table 1 fermentation koumiss
| Project | Index |
| Acidity (in lactic acid) alcoholic degree (degree) protein ash content | 0.6-1.3 1.7-4.2 ＞1.4％ ＜0.5％ |
3 bacterium indexs:
The microbiological indicator of table 2 fermentation koumiss
| Project | Index |
| Escherichia coli are (individual/100ml) pathogenic entero becteria | ＜90 must not detect |
The above-mentioned detection step to liquid acid mare's milk in the pieces of fermented mares milk production technology can effectively improve the quality and the stability of product, is very beneficial for food industrialization production and extensive quality control.
4, detection method
(1) mensuration of moisture
Method (atmosphere pressure desiccation): take by weighing about 3-5 gram pieces of fermented mares milk powder in the glass dish of weight, placed 100-105 ℃ of drying baker dry 3 hours, taking-up is added a cover, but lid is not tight, place drier to cool off 20-30min, will cover and tightly weigh, till twice weight is no more than 2mg.
Calculate: moisture (%)=(W
1-W
2)/(W
1-W
3) * 100
W
1=empty ware adds sample weight (g); W
2=empty ware adds weight (g) after the sample drying; W
3=empty ware weight (g);
(2) mensuration of ash content
Method: earlier the porcelain crucible of hotting plate with 1: 1 hydrochloric acid is cleaned, and puts to be warming up in the high temperature furnace about 550 ℃, keeps 30min, cold slightly after, take out, move in the drier and cool off, weigh.Accurately take by weighing sample 5g in crucible, electric furnace or gas lamp to smokeless, move in the 550-600 ℃ of high temperature furnace ashing extremely till the white ashes with the sample charing.Incomplete as charing, can take out cooling after, add strong oxidizers such as several nitric acid or hydrogen peroxide, move in the high temperature furnace ashing behind the evaporate to dryness again to white.If sugar content is higher in the sample, sample easily loose expansion of when volatilization overflowed crucible, and addend drips ashing again behind the pure vegetable oil in advance, treat that furnace temperature drops to below 200 ℃, crucible is moved in the drier, be chilled to room temperature, weigh, calcination is to weight once more, and front and back differ and are no more than till the 0.0002g.
Calculate: total ash (%)=(A
2-A
1)/W * 100
A
1Crucible weight (g) behind-weight; A
2Crucible and ash content weight (g) behind-the weight; W-example weight (g);
(3) probio detects
Method: the diluted sample when checking with total number of bacteria, each dilution factor are got 1ml in the sterilization plate, and the MRS agar medium that is cooled to 45 ℃ after the sterilization is poured into plate.Each plate pours into about 15ml.Mixing solidifies it rapidly.Put under 30 ℃ of temperature and cultivated 24-48 hour.Form moistening, neat in edge, little and thin bacterium colony gradually, make smear, Gram, mirror are observed the form of lactic acid bacteria and dyeing property (the spherical indigo plant of lactic acid bacteria is dyed, and the shaft-like red or powder of assorted bacterium dyes) down.
Lactic acid bacteria does not produce cytochrome oxidase and catalase, for this reason, can drip 10% hydrogen peroxide on its bacterium colony, observes to have or not bubble to produce; Perhaps angle the bacterium colony part that takes a morsel, drip hydrogen peroxide thereon and observe with oese.If no bubble produces, be hydrogen peroxide experiment feminine gender; There is bubble product survivor positive.Lactic acid bacteria should be the catalase feminine gender.
Microorganism in table 2 koumiss
| Microbe species | Generic name | The bacterial strain number |
| Lactic acid bacteria acetic acid bacteria saccharomycete | Lactobacillus streptococcus lactis genus Leuconostoc enterococcus spp acetobacter endomyces saccharomyces class saccharomyces Debaryomyces Kloeckera brettanomyce Pseudomonas pichia belongs to saccharomyces has spore saccharomyces heavy wall saccharomyces Zygosaccharomyces to belong to | 12 5 3 6 2 4 3 3 2 5 2 5 3 2 2 |
(4) assorted bacterium detects
Sample is inoculated in the bile salt lactose fermentation tube, and inoculum concentration is used extra quality bile salt lactose fermentation tube the above person of 1ml; The following person of 1ml and 1ml uses pure bile salt lactose fermentation tube.Each dilution factor inoculation 3 pipe is put 36 ± 1 ℃ of incubators, cultivates 24 ± 2 hours.If all lactose cholate fermentation tube is aerogenesis not, then can be reported as the coliform feminine gender; If any the aerogenesis person, then each gassy fermentation pipe is inoculated in respectively on the eosin methylene blue agar flat board, put 36 ± 1 ℃ of incubators, cultivate after 18～24 hours, observe colony characteristics.The suspicious coliform bacterium colony 1～2 of picking carries out gram stain microscopy.Simultaneously it is inoculated in lactose fermentation tube, puts 36 ± 1 ℃ of incubators, cultivated 24 ± 2 hours, observe the aerogenesis situation.All lactose pipe aerogenesis, the negative sporeless bacterium of Gram are coliform-positive, can report.
Report is looked into maximum probable number of coliform group according to the pipe number that turns out to be coliform-positive in maximum probable number of coliform group (MPN) key.
Claims (4)
1, a kind of defatted active pieces of fermented mares milk that contains beneficial flora, it is made up of the koumiss freeze-dried powder, disintegrant, sodium acid carbonate, the food starch that contain the living group of benefit bacterium, it is characterized in that the proportioning (by weight) of each composition is: koumiss freeze-dried powder 60%～80%, disintegrant 0.5%～1%, sodium acid carbonate 4.5%～9%, food starch 10%～35%.
2, the production method of defatted active pieces of fermented mares milk as claimed in claim 1 is characterized in that this method comprises the steps:
(1) collects bright mare's milk, filter;
(2) the bright mare's milk after will filtering adopts conventional method fermentation 3-7 days under 10-30 ℃ of condition;
(3) from sense index, physical and chemical index and three aspects of bacterium index the koumiss after fermenting is detected;
(4) get the qualified fresh koumiss that ferments of detection, use supercentrifuge, centrifugal with 3000-6000 rev/min speed, thereby make koumiss be divided into three layers:
Ground floor is an oil layer: it is dehydrated, packs back low temperature preserve;
The second layer is a whey layer: it is distilled with 30-100 ℃ temperature with destilling tower, can be modulated into the mare's milk pure mellow wine after the distillation;
The 3rd layer is koumiss cream layer: with its freeze drying, must contain the koumiss powder of bacteria group, be used for the preparation of active pieces of fermented mares milk;
(5) in desinfection chamber, get above-mentioned active sour mare's milk powder and disintegrant--sodium carboxymethylcellulose, sodium acid carbonate, food starch auxiliary material mix back granulation, compressing tablet, packing, quality inspection, make qualified products at last.
3, the condition that the production method of defatted active pieces of fermented mares milk as claimed in claim 2, wherein said freeze drying contain the koumiss cream of bacteria group is: temperature :-40～-60 ℃, and pressure 15～30pa.
4, defatted active pieces of fermented mares milk as claimed in claim 1 is prevented and treated application in the health food of disease of digestive system, pulmonary tuberculosis and pulmonary emphysema disease in preparation.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101521961A CN100548131C (en) | 2006-09-18 | 2006-09-18 | The defatted active pieces of fermented mares milk and the production method thereof that contain beneficial flora |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101521961A CN100548131C (en) | 2006-09-18 | 2006-09-18 | The defatted active pieces of fermented mares milk and the production method thereof that contain beneficial flora |
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| Publication Number | Publication Date |
|---|---|
| CN1915043A true CN1915043A (en) | 2007-02-21 |
| CN100548131C CN100548131C (en) | 2009-10-14 |
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|---|---|---|---|
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283703B (en) * | 2008-05-13 | 2011-05-18 | 孟克 | Preparation method of full scream fermented mares milk powder |
| CN102239920A (en) * | 2011-07-08 | 2011-11-16 | 陕西科技大学 | Preparation method of probiotic milk tablets |
| CN103181412A (en) * | 2013-03-15 | 2013-07-03 | 孟克达来 | Method for making and refreshing fermented mare milk |
| CN109077118A (en) * | 2018-09-03 | 2018-12-25 | 内蒙古中蕴马产业发展有限公司 | A kind of koumiss sour milk beverage and preparation method thereof |
| CN109258818A (en) * | 2018-11-07 | 2019-01-25 | 内蒙古农业大学 | Full-cream active pieces of fermented mares milk containing beneficial flora and its preparation method and application |
| CN111149862A (en) * | 2019-04-04 | 2020-05-15 | 布仁巴图 | Yoghourt probiotic granules and preparation method thereof |
-
2006
- 2006-09-18 CN CNB2006101521961A patent/CN100548131C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283703B (en) * | 2008-05-13 | 2011-05-18 | 孟克 | Preparation method of full scream fermented mares milk powder |
| CN102239920A (en) * | 2011-07-08 | 2011-11-16 | 陕西科技大学 | Preparation method of probiotic milk tablets |
| CN102239920B (en) * | 2011-07-08 | 2012-11-07 | 陕西科技大学 | Preparation method of probiotic milk tablets |
| CN103181412A (en) * | 2013-03-15 | 2013-07-03 | 孟克达来 | Method for making and refreshing fermented mare milk |
| CN109077118A (en) * | 2018-09-03 | 2018-12-25 | 内蒙古中蕴马产业发展有限公司 | A kind of koumiss sour milk beverage and preparation method thereof |
| CN109258818A (en) * | 2018-11-07 | 2019-01-25 | 内蒙古农业大学 | Full-cream active pieces of fermented mares milk containing beneficial flora and its preparation method and application |
| CN111149862A (en) * | 2019-04-04 | 2020-05-15 | 布仁巴图 | Yoghourt probiotic granules and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100548131C (en) | 2009-10-14 |
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